Fresh Chorizo Tacos
Ready In: 35 mins
Serves: 8
Yields: 24 tacos
Ingredients
Homemade chorizo
- 1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat
- 4 garlic cloves
- 3 tablespoons chopped white onions
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies
- 1 tablespoon ground cumin
- 1 teaspoon dried whole Mexican oregano, rubbed to a powder
- 1 teaspoon crushed hot chili pepper
- 3 tablespoons white vinegar
To serve
- 2 tablespoons canola oil
- fresh corn tortilla, warmed
- Mexican crema, creame fraiche or sour cream
- diced white onion
- chopped cilantro
- shredded iceberg lettuce or green cabbage
Directions
- Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
- In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
- To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.
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